Italian Zucchini Pie

• 4 c. thinly sliced unpeeled zucchini
• 1 c. coarsely chopped onion
• 1/2 c. margarine or olive oil
• 1/2 c. chopped parsley
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 eggs, well beaten
• 1/4 tsp. garlic powder
• 1/4 tsp. oregano
• 1/4 tsp. sweet basil
• 8 oz. (2 c.) shredded Mozzarella cheese
• 1 (8 oz.) can refrigerator crescent dinner rolls
• 2 tsp. mustard

1. In a 10-inch skillet, cook zucchini and onions until tender. Stir in parsley and seasonings. In a large bowl, blend cheese and eggs. Stir in vegetable mix. Separate dough into 8 triangles. Place in ungreased 11-inch quiche pan or 10-inch baking dish or 12 x 8-inch dish. Press over bottom and sides to form crust. Spread crust with mustard.
2. Pour vegetable mix into crust. Bake 15 to 20 minutes at 375u0b0.

zucchini, onion, margarine, parsley, salt, pepper, eggs, garlic powder, oregano, sweet basil, mozzarella cheese, refrigerator crescent, mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=983409 (may not work)